Chocolate Chips Recipe
Recipe information
Make Chocolate Chips in just 40m. Adds 530 Cals
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Ingredients
Chocolate Chips (makes ~1 cup / 170 g)
Chocolate Chips (makes ~1 cup / 170 g)
1. Prepare ingredients and equipment
Line a baking sheet with parchment paper. Fit a piping bag or a small resealable plastic bag (corner snipped) and have a spatula and small heatproof bowl ready. Measure and sift the powdered sugar and cornstarch together into a small bowl; set aside. Chop the chocolate into small, uniform pieces so it melts evenly.
2. Melt chocolate
Place the chopped chocolate and cocoa butter (if using) in the heatproof bowl. Melt gently using a double boiler: set the bowl over (not touching) simmering water and stir frequently until the chocolate is fully melted and smooth, about 3–6 minutes. Alternatively, microwave at 50% power in 20–30 second bursts, stirring between bursts, until smooth. Remove from heat as soon as melted.
3. Incorporate dry ingredients and flavor
Add the sifted powdered sugar and cornstarch mixture to the melted chocolate in 2 additions, stirring thoroughly after each addition to fully incorporate and avoid lumps. Stir in the vanilla extract and salt until evenly combined. The mixture should be glossy and pipeable; if it's too thick, warm gently a few seconds; if too thin, add an extra 5–10 g powdered sugar.
4. Pipe or drop chips
Transfer the chocolate mixture to the piping bag or snipped plastic bag. Pipe small teardrop or dot shapes (about 1/2 teaspoon each) onto the prepared parchment, spacing them 1/2 inch (1 cm) apart. For a more classic chip shape, lift the tip quickly to form a tapered point at the top of each drop. Alternatively, use a small spoon to drop portions onto the sheet.
5. Set and dry
Let the piped chips sit at room temperature until firm, about 1–2 hours, or speed the process by chilling the baking sheet in the refrigerator for 20–30 minutes. For longer storage, allow them to fully dry at room temperature for several hours so surface bloom is minimized.
6. Store
When firm, transfer the chips to an airtight container and store in a cool, dry place for up to 2 weeks, or refrigerate for up to 1 month. If refrigeration causes condensation when brought to room temperature, allow them to warm before use to avoid sweating.
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